Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 shallots, finely chopped
- 350 g parsnips, (about 3), peeled and chopped into bite-size pieces
- 1 tart apple (Braeburn or Granny Smith), peeled, cored and chopped
- 1 cup risotto rice (200 g)
- 3/4 cup dry white wine (180 ml)
- 2 cups vegetable or chicken broth, heated (500 ml)
- 1 teaspoon freshly chopped rosemary (about 1 Sprig)
- 1 teaspoon freshly chopped thyme
- 1 tablespoon butter
- 4 tablespoons freshly grated parmesan
- sea salt and freshly ground pepper, to taste
- 2 tablespoons or more toasted pine nuts, garnish
Instructions
- In a large saucepan or deep skillet, heat olive oil over medium heat. Add the shallots and cook until softened, stirring often, about 5 minutes.
- Stir in parsnips and cook until they begin to brown, stirring occasionally, about 8-10 minutes. Add rice and stir 2 minutes. Then add the apple and white wine and simmer for until slightly reduced, about 2-3 minutes.
- Add enough warm broth to cover; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes. Add more broth, 1/2 cup at a time, and cook until rice and parsnips are tender, allowing each broth addition to be absorbed before adding next and stirring frequently, about 20 minutes total.
- Remove from heat; stir in remaining 1 tablespoon butter, rosemary, thyme and cheese.
- Season risotto with salt and pepper, to taste. Transfer risotto to serving plates, garnish with pine nuts and serve immediately. Enjoy!